Stuffed eggs

Name: Stuffed eggs
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 12 Eggs; 1 Shallot; 80 g Mayonnaise; 1 TEASPOON Dijon mustard; 7-10 Tbsp salt, pepper, cayenne pepper; 50 g Strem salmon; 2 Disc/s Parma ham; 2 Radishes; 1 TEASPOON small capers; 8 pickled anchovy fillets; 7-10 Tbsp Chives, cress and parsley; 1 TABLESPOON Olive oil to drizzle on

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

A bit of reflection is appropriate for New Year's Eve - but the toppings of your eggs are not at all yesterday

COOK TIME
30 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

12 Eggs
1 Shallot
80 g Mayonnaise
1 TEASPOON Dijon mustard
7-10 Tbsp salt, pepper, cayenne pepper
50 g Strem salmon
2 Disc/s Parma ham
2 Radishes
1 TEASPOON small capers
8 pickled anchovy fillets
7-10 Tbsp Chives, cress and parsley
1 TABLESPOON Olive oil to drizzle on

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Quench cold, peel and let them cool down.
2
Peel the shallot and dice very finely. Halve the eggs, carefully remove the egg yolk and pass through a sieve. Mix with shallot, mayonnaise and mustard. Season to taste with salt, pepper and cayenne pepper. Fill cream into the egg halves.
3
Pick salmon and ham into pieces. Clean and wash the radishes and cut into fine strips. Garnish each 8 egg halves with salmon, radishes, capers and chive rolls, 8 halves with ham and cress and the remaining halves with anchovies, cayenne pepper and parsley. Drizzle with oil as desired.